WEBINAR: HPP, Food Safety and Opportunities for Seafood Products

Posted on by
Reply

Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Eva Mª Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.

Continue reading →

HPP for seafood: An effective Technology to Fight Vibrio spp. in Shellfish

Posted on by
2

A recent study by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) reports higher incidence of Vibrio spp. in seafood as a result of seawater temperature increase. The presence of Vibrio spp. threatens consumer health, and has a direct financial impact on seafood manufacturers and healthcare agencies all over the world. As a result, many of these manufacturers have implemented High Pressure Processing (HPP) as a food safety measure against Vibrio spp., but without affecting the quality of seafood products.

Continue reading →

Q&A with the Cold Pressure Council: Tom Egan, VP Industry Services of PMMI

Posted on by
Reply

The Cold Pressure Council (CPC) has partnered with the UnPACKed with PMMI podcast, offering a three-episode podcast series. The first episode of the series, The Cold Pressure Council in Partnership with PMMI, is now available. In this episode, Anthony Zapata, marketing and sales specialist, Hiperbaric, sits down with Tom Egan, vice president, industry services, PMMI, to discuss how PMMI became involved with the Cold Pressure Council. You’ll hear about the association, HPP and the High pressure Certified ® Mark.

Continue reading →

Case Study: BE Protein Provides Chicken-Based Smoothies for Fitness Enthusiasts

Posted on by
2

BE Protein Smoothies is a Singapore-based High Pressure Processing (HPP) beverage that uses organic lean chicken breast and other natural ingredients to provide a healthy, fresh-tasting, protein-based smoothie for health-conscious consumers. Brian Chia, owner and fitness enthusiast, began using High Pressure Processing to extend his product shelf-life by 30 days, which allowed him to scale his operations, while maintaining a fresh product without preservatives.

Continue reading →

HPP Probiotics and Functional Products

Posted on by
3

Probiotics help digest food, improve calcium absorption, as well as improve and regulate intestinal transit. Consumers are becoming more aware of these benefits thanks to the advertising of probiotic brands. However, in addition to learning about the benefits, it’s important to understand the principles of Probiotics. This blog answers some of the questions that arise when we talk about probiotic products such as: What is a probiotic? How easy is it to obtain probiotic foods? How does HPP affect probiotic foods? Continue reading →

WEBINAR: HPP, The Best Ally in Food Safety

Posted on by
Reply

Food safety is one of the main concerns among consumers. Food and beverage manufacturers take the necessary steps to avoid recalls, not only because of the repercussions on public health, but also due to economic losses and negative brand image. You can already see the webinar focused on this topic, which we celebrated last April 16 (in Spanish) and April 22 (in English), in which a group of experts will be explaining how High Pressure Processing (HPP) helps the industry to prevent and minimize risks.

Continue reading →

HPP System Components and Maintenance

Posted on by
Reply

Hiperbaric, headquartered in Burgos, Spain, has held its long-awaited “Training course in the operation of HPP system”, which since 2015, has brought more than fifty professionals together. Some the most interesting topics during the training included the general vision of the industrial equipment, maintenance of the machinery, and the continuous support of the Hiperbaric After-Sales Portal.

Continue reading →

Q&A with Universal Pure: Jenny Tuggle, Marketing Manager

Posted on by
Reply

Jenny Tuggle is passionate about marketing the benefits of High Pressure Processing to the industry and consumers as well. She is currently the Marketing Manager at Universal Pure, one of the leaders offering HPP tolling services in the US, and has been with the company since 2017. Learn more about Universal Pure, the latest HPP trends, and how the leading HPP toller is marketing the benefits of HPP to manufacturers and consumers.

Continue reading →

Control of foodborne viruses with High Pressure Processing

Posted on by
Reply

Control of foodborne viruses with High Pressure Processing

On December, 2019 a novel coronavirus was discovered as the cause of several pneumonia cases in China. This virus quickly spread around the world and at the moment Coronavirus disease 2019 is now a global pandemic. The world is deeply concerned about this outbreak. Even though this topic lacks information, no evidences have shown that food is a transmission route, and also throughout this article we present different studies suggesting that High Pressure Processing is effective inactivating foodborne viruses.

Continue reading →

HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking

Posted on by
Reply

Lobsters, oysters, scallops and crabs are a culinary delicacy and a healthy protein source, but aw shucks… For most of us, removing the outer lobster shell or opening oysters is a tricky, time-consuming and intensive task, as shucking requires skill, a sharp knife and most importantly, lots of patience! Nonetheless, one of the most popular and visually impactful HPP seafood commercial applications is the 100% meat extraction of bivalves and crustaceans, allowing consumers to worry only about the best way of enjoying them. Continue reading →